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SALMON CAKES

Keep some canned salmon in your kitchen for this fast throw-it-together dinner or lunch.

What You'll Need

  • 1 14.5-ounce can of wild-caught salmon, drained
  • 1 cup cooked mashed sweet potato or canned pumpkin
  • 1 egg
  • ½ cup gluten-free rolled oats (adjust amount depending on how “wet” your ingredients are)
  • 2 tsp dried dill
  • 1 tsp sriracha sauce
  • 1 tsp sea salt
  • Freshly ground black pepper to taste

What To Do

Preheat your oven to 425 degrees and line a baking sheet with parchment paper.

In a medium-sized bowl, place the salmon and break it into pieces.

Add all the ingredients and mix together until well combined. Form into 8 equal-sized patties and place on the parchment-lined sheet.

Bake for 20 minutes. Serve with your favorite tartar sauce/homemade mayo.